FOOD
Carbonara Chicken
This twist on an Italian classic features perfectly browned fried chicken over a bed of pasta covered in a creamy, cheesy carbonara sauce.
FOOD
Carbonara Chicken
This twist on an Italian classic features perfectly browned fried chicken over a bed of pasta covered in a creamy, cheesy carbonara sauce.
Ingredients
- 4 large boneless skinless chicken breasts, sliced horizontally
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/8 cup grated Parmesan
- 2 eggs, beaten
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound dry pasta, cooked
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 egg yolk
- 1/2 cup grated Parmesan
- 2 tablespoons parsley, minced
Steps
- Season chicken breasts with salt and pepper. In a large bowl, mix flour and Parmesan. Dip chicken in beaten eggs and dredge chicken in flour mixture, shaking off the excess. Set aside.
- Heat butter and olive oil in a large saute pan on medium heat. Add chicken and cook until browned on both sides and cooked through, about 10 to 12 minutes. Remove from pan and set aside.
- Add olive oil to the same pan. Add pancetta and saute until it begins to brown and crisp. Add onions and garlic and cook until soft and starting to caramelize.
- In a small bowl, combine egg yolk and heavy cream. Pour mixture into pan, add Parmesan cheese, and stir to combine.
- Bring to a simmer and cook until sauce starts to thicken, about 3 to 5 minutes.
- Add chicken back to the pan, covering it in the sauce. Serve on top of cooked pasta. Garnish with parsley.